Black Bean Brownie – Vegetarian Express

Ingredients
& allergens Nutritional
information Chef's
method

200g Flora plant butter wrapper
125g muscovado sugar-dark
125g muscovado sugar-light
80g cacao powder
100g plant-based liquid egg
100g Wildfarmed plain white flour
200g Willie’s cacao chocolate chef drops-Rio Caribe 72%
60ml Plenish oat milk
200g frozen black turtle beans

Muscovado sugar-dark may contain traces of Tree Nuts, Peanuts, Milk, Celery, Mustard, Sesame, Soya & Sulphites
Muscovado sugar-light may contain traces of Tree Nuts, Peanuts, Milk, Celery, Mustard, Sesame, Soya & Sulphites
Cacao powder may contain traces of Tree Nuts, Peanuts, Sesame, Soya & Sulphites
Plenish oat milk may contain traces of Tree Nuts & Soya
Plant-based liquid egg may contain traces of Mustard & Soya

Suitable for: Allergens:

Please note that whilst every care has been taken to ensure the information contained in these recipes is correct, products are often reformulated by manufacturers. This may affect the nutrition and allergy information; therefore you should always check product labels and not rely solely on the information presented here. In addition, when preparing food for special diets, care must be taken to ensure there is no cross contamination from other foods. Separate cooking vessels and utensils must be used.

Nutritional Information	Per 100g	Per dish (67g)
Energy	1689 kj 404 kcal	1132 kj 271 kcal
Fat	23.0g	15.4g
of which Saturate	14.0g	9.4g
Carbohydrate	43.0g	28.8g
of which Sugars	28.0g	18.8g
Fibre	4.6g	3.1g
Protein	6.3g	4.2g
Salt	0.28g	0.19g

Please note that whilst every care has been taken to ensure the information contained in these recipes is correct, products are often reformulated by manufacturers. This may affect the nutrition and allergy information; therefore you should always check product labels and not rely solely on the information presented here. In addition, when preparing food for special diets, care must be taken to ensure there is no cross contamination from other foods. Separate cooking vessels and utensils must be used.

Melt ‘butter’ over a double boiler and dissolve sugars.
Add sieved cocoa and flour.
Melt half the chocolate into oat milk.
Blend defrosted beans with plant-based liquid egg until smooth.
Add melted chocolate mix and mix together.
Add remaining chocolate and fold everything together until combined.
Bake in lined 1/3 gastro at 160°C until core temp is 82°C, around 25 minutes.

Plant based dishes use fewer natural resources in their creation than those made with meat, fish or animal derivatives. Here's the comparative impact of this dish if it was made using butter, eggs & milk.

CO₂ use
Saving 493 g
Land use
Saving 11 m²
Water use
Saving 1062 L